Red Eye Beef Stew

• 1 lb london broil beef, cut into chunks
• 2 tablespoons butter
• 1 small onion, chopped
• 1/2 cup water
• 1/2 cup Bourbon
• 1/2 cup strong coffee
• 1 1/2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 5 garlic cloves, minced
• 3/4 teaspoon dried basil, crushed
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon pepper
• 3 medium potatoes, peeled and cubed
• 1 can diced tomatoes, undrained
• 1 cup cold water
• 1/4 cup all-purpose flour

1. Brown meat in a dutch oven, with hot butter.
2. Stir in onion cook for 1 min.
3. Add 1/2 cup water, bourbon, coffee, worcestershire sauce, garlic, basil, rosemary, thyme, and pepper.
4. Bring to a boil.
5. Reduce heat and simmer uncovered for 1 to 1 1/4 hours or until meat is nearly tender.
6. Stir in potatoes.
7. Return to a boil.
8. reduce heat and simmer 25 minutes more or until meat and potatoes are tender.
9. Add tomatoes.
10. Bring back to a boil.
11. reduce heat and simmer 5 minutes (covered).
12. In a jar with lid shake together cold water and flour together.
13. Add mixture to stew cook until thickened and bubbley.
14. Cook and stir for 1 minute more.

beef, butter, onion, water, bourbon, strong coffee, worcestershire sauce, salt, garlic, dried basil, rosemary, thyme, pepper, potatoes, tomatoes, cold water, flour

Taken from www.food.com/recipe/red-eye-beef-stew-87831 (may not work)